Beef with red wine

A flourish of minced anchovy, garlic, lemon zest and chilli finishes this satisfying casserole from Catherine Fulvio in Sicilian style
By Catherine Fulvio
Beef with red wine
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 4 onions, chopped
  • 1½ tbsp flour
  • 1 kg round steaks, cubed
  • 350 ml medium-bodied red wine
  • 400 g can chopped plum tomatoes
  • 2 bay leaves
  • 1 tsp sugar
  • 3 anchovy fillets, drained
  • 1 lemon, pared zest only
  • 2 cloves garlic
  • 1 large red chilli

Tips and Suggestions

Catherine recommends that you only cook with a wine you would be happy to serve to your friends to drink. In the show she uses an award-winning red wine called Cerasuolo di Vittorio, from Ragusa.


1. In a casserole or large saucepan, heat the olive oil and fry the onions for 7-10 minutes, until they are soft.

2. Meanwhile, season the flour with some salt and pepper and toss the beef in it. Working in batches, brown the meat in a hot frying, taking care not to overload the pan as the meat will start to stew. When done, transfer the beef to the onions.

3. Deglaze the frying pan with some of the red wine. Pour these juices over the meat then stir the remaining red wine into the casserole. Bring the mixture to the boil, then reduce the heat and simmer for approximately 10 minutes.

4. Add the canned tomatoes, bay leaves, sugar and some salt and pepper. Return to the boil, cover and cook gently for 2 hours, until the meat is very tender, turning the meat occasionally and checking that it is not sticking to the bottom of the pan. Add a little hot water if needed.

5. Finely chop the anchovies, lemon zest, garlic and chilli together to make a mince. When the beef is done, sprinkle with the anchovy mixture and add salt and pepper to taste.

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